Lemon Eclair Cake (Print Version)

Ingredients:

01 - 1 box graham crackers (14.4 oz).
02 - 2 boxes instant lemon pudding (3.4 oz each).
03 - 3½ cups milk.
04 - 1 container Cool Whip (8 oz), thawed.
05 - 1 can lemon frosting (16 oz).

Instructions:

01 - Prep a 9x13 pan with cooking spray. Line with graham crackers.
02 - Mix pudding with milk; beat for 2 minutes. Fold in Cool Whip.
03 - Layer half the pudding mix over crackers, add another layer of crackers, then the remaining pudding. Top with last crackers.
04 - Warm frosting in microwave (30-40 seconds) and pour over the top.
05 - Chill for at least 12 hours.

Notes:

01 - Allow the cake to chill for at least 12 hours for the best texture and flavor.

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